Preheat oven to 375℉.
Wash potatoes, pat dry, pierce several times with a fork, brush with olive oil and sprinkle with sea salt & black pepper.
Place on a foil lined baking sheet, and bake for approximately 75 minutes, or until tender.
Set aside to cool slightly.
While potatoes are baking, melt ½ stick of butter in a small saucepan over medium heat.
Whisk in cream, add pimento cheese and stir until combined and melted.
Remove from heat and cover to keep warm.
Saute mushrooms in remaining butter until tender and slightly browned then set aside.
Cut each cooled potato in half, scoop out potato pulp and place in a large bowl.
Take one of the potato skins and cut it into small pieces, set aside, discard remaining potato skins.
Mash potato pulp (you want some lumps so do not cream) stir in reserved pimento cheese mixture, sauteed mushrooms, half of the crumbled bacon and half the green onion.
Transfer to a lightly greased or sprayed 1½ to 2-quart baking dish.
Top with reserved potato skin pieces and sprinkle with shredded cheddar cheese and remaining crumbled bacon.
Bake at 350℉ for 30 to 35 minutes or until slightly browned and bubbling. before serving sprinkle with remaining sliced green onions.
serve with sour cream on the side! Enjoy!!!
